Ingredients
Method
- Allow cream cheese to sit at room temperature until it is soft. Shred your cheddar cheese if not pre-shredded.
- Preheat the oven to 350 degrees.
- Drain the can of chicken. Heat up a frying pan on medium heat. Cook chicken with dash of salt and pepper for about 5 minutes, until it browns.
- In a large mixing bowl, add browned chicken, ½ cup hot sauce, ½ a block of cream cheese, ½ cup of ranch dressing, and most of the shredded cheese. Mix together.
If using a skillet:
- Heat your cast iron skillet on your stovetop on medium heat until the pan reaches 200 degrees (I used a meat thermometer to measure the temperature). Drizzle about a tsp or less of olive oil. Spread evenly to coat pan.
- Spoon mixture into your cast iron skillet. Top with the remaining shredded cheese.
- Place in oven for 12 minutes, until cheese is thoroughly melted.
If using a casserole dish:
- Prepare casserole dish by lightly greasing with about 1 tsp olive oil.
- Spoon mixture into casserole dish. Top with the remaining shredded cheese.
- Place in the oven for 20-25 minutes, until cheese is thoroughly melted.
Both skillet and casserole dish:
- Turn on your broiler at 400 degrees. Broil for about 2 minutes, until the top has lightly browned. Keep a close eye on your dip during this step, as it’s easy to overcook it.
- Remove from oven. Let cool for about five minutes. Serve with chips or crackers. Serves two.